Eden Hot Pepper Sesame Oil is a delightful combination of the nutty flavor of toasted sesame seeds and hot spicy flavor of chili peppers. Whole sesame seeds are cleaned, slowly roasted in a rotary kiln to unlock their flavor and aroma, and placed in a screw press called an 'expeller' to extract the oil. The oil is gently filtered then infused with red hot chili peppers that soak in the oil for 24 hours. The peppers are then removed.

Most of the fat in Eden Hot Pepper Sesame Oil is monounsaturated and polyunsaturated. Sesamol and sesamin, naturally occurring antioxidants found in sesame seeds and sesame oil, make unrefined sesame oil especially nourishing, and they act as a natural preservative in the oil. One of the most shelf stable unrefined vegetable oils. Provides 57mg omega 3, 336mg omega 6, and 5142mg omega 9 essential fatty acids (EFAs) per 1 tablespoon serving.

In the tropical and semitropical areas of Asia where spices and peppers are frequently used, it was discovered that hot chili peppers could be infused into sesame oil to create a delightfully hot and spicy oil. Spices cause capillaries at the surface of the body to dilate, releasing internal heat and inducing perspiration so they have a cooling effect on the body and make it easier to adapt to hot climates. Japanese often use red pepper as a condiment for this purpose, especially during the hot summer months.

Sesame Sesamum indicum is a treasured herb native to Indonesia and Africa. It has been widely grown in tropical and subtropical Asia and in the Mediterranean region for thousands of years. The first known cultivation of sesame occurred around 3000 B.C. in the Middle East and 1600 B.C. in Egypt. The Egyptians are credited with being the inventors of sesame oil. Sesame seeds were introduced to Japan around 645 to 793 A.D. by Buddhist priests from Korea and China. Sesame oil production in Japan was recorded during the Heian Period (794 to 1191 A.D.).

Sesame plants grow about two to five feet and produce pretty purple cone shaped flowers. There are several varieties of the sesame plant that produce creamy white, brown, black, and red seeds. When ready for harvest the seeds are encased in a protective hard shell that rattles with its precious contents. The entire plant is cut off at the base of the stem and stacked in an upright position against racks and allowed to dry. While drying the capsules that hold the seed split open. The plant is turned upside down, shaken and the seeds drop onto a cloth.